This recipe was inspired by my dear friend and hot for food publicist Tiffany of Penelope PR! She loves the saved by seitan recipe in the hot for food cookbook and one day she used it to make a donair pizza. Tiffany grew up in New Brunswick where apparently the donair originated! I had no idea it was an east coast Canadian thing.
She admitted her vegan donair sauce re-creation wasn't so great so I had to rise to the challenge. I made this pizza for her and her husband's anniversary and they came over to eat it to celebrate... and we taped an episode of Watch Me Eat for my other YouTube channel! You should watch it all below because these cuties share the story of how they met and fell in love... you're going to LOVE it!
** makes 1 x 8 piece pizza
vegan donair sauce
1/2 C raw cashews (soaked for 20 minutes in hot water)
1/2 C unsweetened nondairy milk
1 tbsp maple syrup
2 tsp apple cider vinegar
1 tsp garlic powder or 1 clove garlic)
1/4 tsp sea salt
stuffed crust pizza
1 batch that dough (Vegan Comfort Classics: 101 Recipes to Feed Your Face)
1/4 batch saved by seitan (Vegan Comfort Classics: 101 Recipes to Feed Your Face)
1 tbsp vegetable oil + 1 tsp
3 C vegan mozzarella shreds cheese
1/4 C pizza sauce
1/2 C thinly sliced red onion
2 vine tomatoes, thinly sliced
pinch red chili flakes
To make the donair sauce, rinse and drain the cashews from the soaking water and add to a high powered blender with the remaining ingredients. Blend until very smooth. Transfer to a squeeze bottle and refrigerate until ready to serve the pizza.
Take the portion of the seitan loaf for this recipe and thinly slice or shave it.
Heat a cast iron pan over medium heat with vegetable oil and brown up the seitan for 4 to 5 minutes.
For even more donair flavor you can take the mix of spices from the saved by seitan recipe and use more of it in the pan to coat the shaved seitan while you brown it up. This was a hot tip from Tiffany's uncle Alan! Alternatively, if you wanted to have a whole seitan loaf for donair ANYTHING, then uncle Alan recommends doubling the spices in the recipe from the start. But we all agreed this wouldn't be good for the philly cheesesteak or the gyro wrap in the hot for food cookbook. Stick to the original recipe for those guys!
Preheat oven to 475°F.
For the pizza you'll let that dough rise to double in size. Roll out the dough on a floured work surface to an 18-inch circle. Transfer to a 16-inch aerated pizza pan coated with 1 teaspoon of vegetable oil. The crust should hang off the edge of the pan. You can also place the dough on a pizza paddle if you're transferring it to a pizza stone in your oven.
Place 2 cups of the mozzarella shreds around the edge of the dough at the edge of the pizza pan. Then fold the excess dough over the cheese, lightly pressing it into the bottom of the pan to seal.
Brush the bottom of the crust with a coating of pizza sauce. I decided a donair pizza shouldn't have overwhelming amounts of pizza sauce but feel free to add more if you like.
Top with the remaining 1 cup of mozzarella shreds, sliced red onion, sliced tomato, and the brown seitan.
Bake for 20 minutes until the crust and bottom of the pizza are golden brown. Let rest for 10 minutes, then drizzle with donair sauce, slice with a pizza cutter, and serve immediately.